Sous Vide Chicken

Delicious chicken recipe, lemons are optional but I (Dennis) thinks it’s delicious.

Type Temp Cook Time
Very soft and juicy, served hot 140F 1.5 Hour
Tender and juicy, served cold (for cold chicken salad) 150F 1 Hour
Juicy, tender and slightly stringy, served hot 150F 1 Hour
Traditional, juicy, firm and slightly stringy, served hot 160F 1 Hour

Original Source

Yields Prep Time Total Time
2 15 Minutes 1 Hour 30 Minutes

Ingredients

  • 2 Chicken Breasts

  • salt

  • freshly ground black pepper

  • 1 lemon, sliced

  • 1 tbsp. extra virgin olive oil or vegetable oil

  • 1 tbsp. stick butter

Directions

  • Set the Anova Sous Vide Precision Cooker to 140ºF.

  • Generously season the chicken with salt and pepper. Place in a medium zipper lock or vacuum seal bag with slices of lemon. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting.

  • Place the bag in the water bath and set the timer for at least 1.5 hours.

  • When the timer goes off, remove the bag from the water bath. Remove the chicken from the bag and pat very dry with paper towels.

  • Heat the oil in a medium cast iron skillet over high heat. When the oil is shimmering, add the butter, then shortly after the chicken, then sear until well-browned, about 30 seconds per side.

  • Transfer chicken to plate, serve.